Freshly baked blueberry muffins fill the house with their beautiful aroma in the morning. They make a handy portable meal for busy mornings on the go. Suitable for Phase 1 Semi Restricted on the SIBO Bi-Phasic Diet.

Method

Pre-heat your oven to 350F.

Prepare a 12-cup muffin pan by greasing it with coconut oil or lining the tins with muffin cases. Set aside.

In a food processor, blitz the eggs, honey and melted coconut oil until combined. Add in the coconut flour, almond milk, vanilla, baking soda, baking powder and salt. Blitz until combined. Remove the blade and stir through the blueberries. Be careful not to break them as you want to keep them whole.

Spoon the batter into the prepared muffin tins.

Bake for 20–25 minutes. To test if the muffins are cooked, insert a skewer into the centre of a muffin. If it comes away clean, they are ready.

Remove from the oven and allow to cool for a few minutes in the pan before cooling on a wire rack.

These are delicious served warm with some ghee or butter spread over them.

Store the remaining muffins in the freezer and re-heat when necessary.

Note

Some people may not be able to tolerate baking soda and baking powder as these can be made from rice flour. If uncertain, please consult your Practitioner. The honey can be replaced with stevia if you are intolerant to honey.

Ingredients

4 eggs (ideally free-range)

2 tbs raw organic honey

3 tbs coconut oil, melted, plus extra for greasing

½ cup coconut flour

¾ cup almond milk, unsweetened

1 tsp vanilla powder

½ tsp bi-carb soda

½ tsp baking powder

¼ tsp salt

1 cup blueberries

Method

Pre-heat your oven to 180C.

Prepare a 12-cup muffin pan by greasing it with coconut oil or lining the tins with muffin cases. Set aside.

In a food processor, blitz the eggs, honey and melted coconut oil until combined. Add in the coconut flour, almond milk, vanilla, bi-carb/baking soda, baking powder and salt. Blitz until combined. Remove the blade and stir through the blueberries. Be careful not to break them as you want to keep them whole.

Spoon the batter into the prepared muffin tins.

Bake for 20–25 minutes. To test if the muffins are cooked, insert a skewer into the centre of a muffin. If it comes away clean, they are ready.

Remove from the oven and allow to cool for a few minutes in the pan before cooling on a wire rack.

These are delicious served warm with some ghee or butter spread over them.

Store the remaining muffins in the freezer and re-heat when necessary.

Note

Some people may not be able to tolerate baking soda and baking powder as these can be made from rice flour. If uncertain, please consult your Practitioner. The honey can be replaced with stevia if you are intolerant to honey.

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Hi Julie
You can substitute almond flour for coconut flour, but because almond flour is less absorbent, you will need to use more of it. Start with 1/2 cup and keep adding until you get the consistency you want. It should look like a thick batter.
Rebecca